Chicken with New Baby Potatoes and Fresh Herbs
Created by ComfortCook on May 24, 2013
- Servings: 5
- Prep Time: 20m
- Cook Time: 40m
- Recipe #9684
Ingredients
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/4 cup all-purpose flour
- 6 chicken thighs (bone in and skin on for the best flavor)
- 2 red onions, cut into quarters
- 1 pound potatoes, cut into quarters (small new baby potatoes and do not cook)
- 16 fresh whole baby carrots
- 2 to 3 cloves garlic, minced
- 1 1/2 cups chicken broth
- 3 tablespoons fresh-squeezed lemon juice
- 1 tablespoon chopped fresh oregano leaves
- 1 tablespoon chopped, fresh thyme leaves
How to Make
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Step 1: Combine salt, black pepper, paprika, and flour together in shallow bowl. Coat chicken with flour mixture.
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Step 2: Heat some oil in a 12-inch cast-iron skillet (or an oven-proof skillet) at medium-high heat. Add chicken and cook until well browned, about 4 minutes per side. Reduce heat to medium. Remove chicken from skillet.
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Step 3: Add onions and potatoes to skillet and cook for 5 minutes, adding in more oil if you need it. Add in garlic and cook 1 minute. Add carrots, broth, lemon juice and oregano. Heat to a boil. Return chicken to skillet. Cover skillet.
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Step 4: Bake at 350°F (preheated oven) for 20 minutes. Uncover skillet and bake until chicken is cooked through and vegetables are tender, about 15 minutes. Sprinkle with thyme.
Nutritional Facts
- Serving Size: 1 (540.7 g)
- Calories 631
- Total Fat - 37.7 g
- Saturated Fat - 10.1 g
- Cholesterol - 219 mg
- Sodium - 1149.5 mg
- Total Carbohydrate - 31.2 g
- Dietary Fiber - 5.7 g
- Sugars - 4.7 g
- Protein - 41.6 g
- Calcium - 101.6 mg
- Iron - 6.3 mg
- Vitamin C - 22.3 mg
- Thiamin - 0.3 mg